ugh. i really couldn’t wait to share this with you guys after i posted about it on instagram and facebook and got several requests for the recipe. and i can’t blame you either because its a sooooo freaking good.

so i shifted a few things around in my editorial calendar and decided to bring this to you ASAP. because you NEED it. i promise.

but first. can i tell you guys that i’m a fruit freak? i can’t handle imperfections. UNLESS my fruit is being blended in the form of a delicious alcoholic beverage. or apparently, if it’s cut into teeny pieces so that i don’t knowwwww there are imperfections. because i’m an adult.

also. this logic really doesn’t make sense because I’M the one who cuts up the fruit. so i know about them… but apparently i’m okay eating it anyway if i mix it in and have no idea which pieces are tainted.

out of sight out of mind?

i don’t know… but either way. this is a GREAT recipe to use up your imperfect strawberries in!

but its also perfect for your perfect strawberries though 😉

and your perfect kiwis.

is it kiwis or is kiwi plural? i can never tell. i really should google it but i’m lazy. ya feel me?

and they’re super impressive in person, i carved them up for friends who came over to watch the copa games on Saturday and it felt super fancy.

but to be real with you… they were more excited about the salsa itself than the flowers.

thats because this stuff is DELISH.

it’s super easy and the most time consuming part is just cutting up the fruit.

i still swear by the spoon method i talked about in this watermelon kiwi punch last year. but i did remove the core (is it actually a core? again – too lazy to google right now) from the kiwi for this. (in the punch we weren’t eating the fruit so i skipped that step)

LOOK AT THAT SUGAR SPRINKLE.

i can’t even. ugh. it hurts my heart.

the secret ingredient that takes this salsa to a different level is adding in a tablespoon of raspberry jam!

you could use a different flavor jam i suppose, but we go crazy over this raspberry jam from Eli’s Zabar. it’s incredibly expensive, but worth every last penny, if you ask me.

OH also, if you’re making this to bring it to a party or waiting to eat it – i’d recommend cutting up the fruit and adding the sugar and jam right before you’re serving it so the strawberries don’t sweat. you don’t want them to get too mushy too quick!

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